Toss beef with sliced garlic, oil, rosemary, salt and pepper, and chill several hours or overnight.
Heat a large Dutch oven over medium-high heat and melt the butter. When foam subsides, brown the meat in 2 batches. Deglaze the pan with wine and add stock, meat, bay leaves, crushed garlic, nutmeg and Worcestershire sauce. Cover and cook for 1 hour over medium-low heat.
Add butternut squash, onion, sage, tomatoes and corn, if using. Cover and simmer 1 hour more, adding 1 cup water if liquid seems low. Add the zucchini and green beans, and cook 12-15 minutes more, until zucchini is just tender. Adjust seasonings and serve with bread.